Guns, Bows, Shooting Sports, and Hunting Prepping Wild Boar

[Deleted member 995608]

Every year, I renew my depredation permit for wild pigs and usually kill about 12+/- annually.

Yesterday, I popped three little 40lb'rs so I decided to cut em em last night. The hide was slightly harder to pull off and trying to work inside a smaller chest cavity was cumbersome but everything else was text book.

I didn't find a lot of meat on the ribs so I eneded up cutting off the shoulders/hams and called it good. I found a local family who wanted the reminder of the carcass and they were happy.

For years, I would pop these things and drag them off into the woods inorder for nature to do what nature does. I've eating boar prepped by other people several times throughout my life but I've never cooked it myself. At this point, I was just going to throw the meat in my deep pit when I fire it up at the end of this month because just about anything tastes awesome coming out of the pit.

Any of you guys have a recipe for pig that will knock your socks off? Other than cooking it hot enought to kill off the trichinosis and Deep pitting, I don't know what to do with these lil piggy's.

 

[DonFitzwater]

My wifes favorite way to cook them when we lived in Texas was to take a quarter of a small hog and bake it in the oven after a good seasoning with Johnny's season salt and a liberal coating of Italian salad dressing. Cover with aluminum foil and bake until it's falling off the bone. I also like to take those smaller ones like you've just killed and roast them on an open fire with an electric spit. It's a drinking mans chore though as you must keep it basted with bbq sauce and keep yourself basted with Crown and Coke or your frosty adult beverage of choice..................I think I'll just have to roast a black bear next spring after thinking about those hogs...........it's the closest thing I've got to hogs. :-laf

 

[moparguy]

I usually soak shoulders and hams off small hogs in a kosher salt brine for 3 days or so, then hang em in the smoker and smoke with hickory and whiteoak for 10 hours plus and they are GOOD. Mr. Google has a lot of recipes.